Jersey Royal Potato and Jersey Oyster Chowder with Bacon

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.

Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.

Add the diced onion and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the diced Jersey Royal potatoes to the pot and stir to coat with the bacon fat and softened vegetables. Cook for 2-3 minutes.

Pour in the chicken stock and add the thyme sprigs. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Remove the thyme sprigs and discard. Using an immersion blender (or transferring to a regular blender in batches), carefully blend about half of the chowder until smooth. This will thicken the chowder.

Return the blended chowder to the pot. Stir in the reserved bacon, oyster liquor, and double cream. Season with salt and pepper to taste.

Gently simmer for another 5 minutes to heat through, being careful not to boil.

Add the shucked Jersey Oysters to the chowder and cook until they are just plump and heated through, about 1-2 minutes. Be careful not to overcook the oysters as they will become tough.

Stir in the lemon juice.

Ladle the chowder into bowls and garnish with fresh parsley. Serve immediately.